“After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon”

Reviewer:

We loved this. I used more jalapenos because all I had were jarred. I only used 2 T of Turbinado sugar, used WW Pastry Flour. I didn't quite have the full amount of buttermilk, so I added a bit of water. It was fantastic!

Reviewer:

Fantastic recipe. I only made a few modifications: I ommitted the sugar as I do not like sweet cornbread, used only 2 jalapenos but kept the seeds (plenty of heat) and added about 1/2 cup of shredded cheddar cheese. The cheese helps bind the dry ingredients and gives it a great flavor. Thanks for the recipes!

Reviewer:

Once again a good recipe. I was so tickled to make cornbread from scratch. I decided to leave the seeds in the peppers to give it that extra kick and it was delicious. I will never buy cornbread mix again. Thanks once again

Reviewer:

I DO NOT understand the rave reviews. I made this exactly as stated using lowfat buttermilk. It was grainy, dry and void of any flavor. I expected VERY GOOD cornbread after reading the wonderful reviews but was disappointed and embarrassed as I made it for company. I'm a very capable cook and this is not the first time I made a recipe from this site based on glowing reviews only to have the recipe turn out mediocre at best. I'll stick to the foodnetwork, Martha, and Epicurious from now on for when I take the time to make a recipe from these sites a good review yields and good recipe.

Reviewer:

This is a really delicious side dish for soups. chilis, and stews. I used fresh jalapenos, at least double the amount called for, and it came out of the oven filled with flavor but not a ton of heat. I am a terrible baker and this has turned out perfectly for me several times.